Orange ricotta Panettone 'shortcake'




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Orange ricotta Panettone 'shortcake'
  • 17%
    340,2 kcal
  • 20%
    10.02 g
  • 18%
    16,58 g
  • 14%
    37,97 g
  • 0%
    0,222 g

    Preparation time


    Cooking time





    serves 8


  • 450 g ricotta cheese
  • Finely grated rind of 1 large navel orange
  • 40 g icing sugar
  • 125 cup heavy cream, whipped
  • 300 g fresh strawberries, hulled and sliced or halved
  • 150 g fresh raspberries
  • 150 g fresh blueberries
  • 150 g fresh blackberries
  • 2 to 3 tbsp superfine sugar, depending on the sweetness of the berries
  • 2 whole slices of Bauli Panettone, each cut horizontally to a thickness of 2/ 2,5 cm
  • 3 tbsp orange liqueur
  • >> To garnish:
  • Confectioner’s sugar
  • Sprigs of fresh mint
  • >> Our wine picks:
  • Moscato d’Asti DOCG
  • OR: Moscato Provincia di Pavia


  1. Place the ricotta, grated orange rind and icing sugar into a large bowl, and mix thoroughly. 
  2. Fold in the whipped cream, gently but thoroughly, and chill until ready to serve.
  3. In another large bowl, mix all of the berries with the superfine sugar, toss gently and set aside.
  4. To assemble: Place one whole slice of the Panettone on a round serving platter. 
  5. Brush the surface evenly with 1-1/2 tablespoons of the orange liqueur. 
  6. Spoon about 1/3 of the ricotta mixture over the top of the Panettone to within 1,5 cm of the edge. 
  7. Top with an even layer of 1/2 of the sugared berries.
  8. Brush the second Panettone slice with the remaining orange liqueur and place it directly on top of the berry layer. 
  9. Spoon another 1/3 of the ricotta mixture onto the second Panettone slice and top with the remaining berries, mounding them slightly in the centre of the cake. 
  10. Dust the “shortcake” with icing sugar, garnish with sprigs of mint, cut into wedges, and serve with the remaining ricotta mixture on the side.

Chef's tip

If you like the combination of fruits and chocolate you can add some flakes to the ricotta mixture, it will taste amazing!


Serving suggestion

Ideal served at the end of a light meal or on its own. 


Wine selection

Moscato d’Asti DOCG or Moscato Provincia di Pavia.

Family tip

If you are not into raisins and candied fruit, you can replace Panettone with Pandoro.

Dish history

Sometimes we want to impress our guests and offer them a nice dessert, but we either run out of time, or it's just too hot to have the oven on! What to do? With this cake you have one more alternative to the readymade cakes and ice creams! Your job? To choose fresh, high quality, ingredients! This delicious recipe calls for small fruits, ricotta cheese and, obviously, Panettone: a balanced combination of sweet and sour and a solid, yet soft, consistency. Serve it to your family and friends and get ready for the mouth-watering effect!